ORANGE MERINGUE PIE
A nice change from lemon meringue. A unique flavor.
Provided by jowolf2
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
- In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
- When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
- Bake in preheated oven until meringue topping is golden brown, about 15 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g
SUNSHINE ORANGE MERINGUE PIE
I found this recipe while vacationing in Florida in the late '60s. I made a few changes and added lime juice for extra tartness. It's colorful, refreshing and looks so pretty on the plate. -June Nehmer, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 285mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE MERINGUE PIE
Provided by Donald DiPalma
Categories Food Processor Mixer Egg Dessert Bake Orange Chill Gourmet Connecticut Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 10-inch pie
Number Of Ingredients 21
Steps:
- Make shell:
- In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal. In a small bowl stir together egg yolk, vinegar, and ice water. Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough. Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
- Preheat oven to 425°F.
- Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively. Prick shell in several places with a fork and chill 30 minutes.
- Line shell with foil and fill with rice. Bake shell in middle of oven 15 minutes. Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden. Cool shell in pie plate on a rack.
- Make filling:
- Into a 4-quart saucepan sift together sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved. Remove pan from heat and add butter, whisking constantly until melted. Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
- Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
- Make meringue:
- Preheat oven to 350°F.
- In a large bowl with an electric mixer beat egg whites on low speed until frothy. Add cream of tartar and increase speed, beating until whites hold soft peaks. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
- Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.
SHERRYBETH'S ORANGE MERINGUE PIE
Once upon a time I got really creative and decided that as much as I loved Lemon Meringue Pie, there should be some way to make another "citrus" type pie and I really wanted orange...so after numerous attempts, you get the benefit of my experiment.
Provided by Sherrybeth
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, mix sugar and cornstarch.
- Gradually add orange juice, while heating over medium heat.
- Stir until thickened. Boil one minute.
- Take 1 cup of hot mixture and mix with egg yolks.
- Return the egg yolk and sugar mixture to saucepan.
- Stir well and boil one more minute, stirring constantly.
- Blend in butter and pour into pie shell.
- Meringue: Beat egg whites and cream of tartar with electric mixer until frothy. Add sugar, one Tbsp at a time until meringue is thick and has a glossy appearance.
- Spoon meringue on top of pie and bake for 10 minutes at 375°.
- Allow to cool to room temperature and serve or if you would like it cold, refrigerate for 4 hours before serving.
Nutrition Facts : Calories 318.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 60.1, Sodium 153.9, Carbohydrate 51.4, Fiber 0.9, Sugar 36.4, Protein 3.3
FLORIDA CITRUS MERINGUE PIE
Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon juice, butter, and lemon and orange zests., For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon., Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 17g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 318mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE CREAM MERINGUE PIE
I took a couple of old recipes I found, combined and tweeked them and came up with this. Hope you enjoy! **Prep time includes chill time.** Note: Photo borrowed from the internet.
Provided by Christine Whisenhunt
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 15
Steps:
- 1. FOR PIE: Scald milk in top of double boiler. In seperate bowl, beat together: egg yolks, cornstarch, sugar, salt and grated rind. Add to milk and stir until custard coats spoon. Chill. Add juices and blend. Pour into pie crust. Cover with meringue and shape meringue as desired. Bake at 325 degrees for 20 minutes, or until golden brown.
- 2. FOR MERINGUE: Beat egg whites, sugar, cream of tartar and extract until stiff peaks form.
ORANGE CHIFFON PIE
My children always tell me I'm the only mom who bakes every day. The other kids at school always want to know what's in my kids' lunch.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and zest. Chill until partially set. , Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired.
Nutrition Facts :
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ORANGE MERINGUE PIE RECIPE - SOUTHERN LIVING
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5/5 (2)Total Time 1 hr 40 mins
- Preheat oven to 350°F. Roll out chilled pie dough to an 1/8-inch-thick circle. Place in 9-inch pie pan, fit to sides and trim edges leaving a 1/2-inch overhang. Fold overhang under itself and pinch all around the perimeter to make crust edge. Crimp as desired. Line inside of pie pan with parchment paper and pour baking weights into lined crust. Bake for 20 minutes; remove pie weights and parchment paper, and bake for an additional 10 minutes until crust is lightly browned all over. Remove to cool slightly.
- Zest two of the oranges and place zest in medium-sized saucepan. Juice all oranges and lemons until you have 1 3/4 cups liquid (note: if you don’t get the full 1 3/4 cups juice, simply add water to make up for the missing liquid). Transfer juice to saucepan, add 1/4 cup of sugar to saucepan, and set aside.
- In a bowl, whisk together remaining 1/2 cup sugar and cornstarch. Add egg yolks and whisk vigorously until lightened in color, about 3 minutes.
- Heat the saucepan with juice, zest, and sugar until just simmering. Remove from heat and slowly stream half of the warm juice into the egg yolk mixture while whisking. Once well incorporated and sugar is dissolved, pour this mixture back into the saucepan while whisking over medium heat. Continue whisking until mixture thickens and begins to boil. Whisk over heat for an additional minute after the mixture is thickened and boiling. Remove from heat and whisk in butter until melted and combined.
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